A creamy tahini vinaigrette adds a burst of nutty flavor to this gorgeous avocado salad recipe. Serve it as a side dish or enjoy it on its own for lunch!
This avocado salad recipe is my favorite recipe. I love how all of the vibrant colors play out on top of each other – the hot pink and yellow beets, the bright orange carrots, and the pale green avocado. But even more than the way these ingredients look alike, I love the way they to taste. The avocado is rich and creamy, the root vegetables are sweet and earthy, and the watercress adds a peppery and refreshing touch.
All together, they make a superb side dish that would be perfect for a special occasion brunch or dinner (or even a regular dish, for that matter!). If you’re like me, you’ll want to repeat this avocado salad recipe.
Avocado salad recipe ingredients
Here’s what you’ll need to make this avocado salad recipe:
- Lawyers, of course! You will need 4 blackberries, but still firm, to make this recipe.
- Roasted beets and carrots – I love the way their sweet, earthy flavors play on the creamy avocados. If you can, use a mix of sizes and colors. Pink and yellow beets are gorgeous in this recipe, and rainbow carrots would be too!
- Watercress or arugula – Crunchy, peppery leaves contrast beautifully with rich avocado and tender root vegetables.
- Grilled pepitas – For the crunch!
- Tahini Dressing – It’s creamy, nutty and shiny, made with tahini, olive oil, sesame oil, garlic, and fresh lemon juice.
- And salt and pepper – To bring out all the flavors!
Find the full recipe with the measurements below.
Avocado Salad Recipe Tips
- Buy the avocados in advance. Say you crave guacamole. You go to the store to get what you need to prepare it: cilantro, red onion, tortilla chips, and a few perfectly ripe avocados. But when you get to the produce section, every last avocado looks like a rock. We’ve all been there: with avocados like that, making guac is totally out of the question. The same goes for this avocado salad! Make sure you buy your avocados a few days in advance so they have a chance to ripen on your counter. When they are soft, put them in the refrigerator until you are ready to prepare the recipe.
- Roast the vegetables the night before. When I make this salad, I always roast the beets and carrots a day or two in advance. This way the salad is quick and easy to assemble. Plus, the vegetables are cool. If they were hot from the oven, they would wilt tender greens.
- Grill the pepitas. This step adds so much dimension to this avocado salad recipe, as it brings out the rich nutty flavor of the pepitas. It’s super simple – just add the pepitas to a small skillet over low heat and toast, stirring occasionally, until fragrant, about 1 minute. It’s so easy and totally worth it!
Suggested Avocado Salad Servings
This avocado salad is a wonderful side dish. Serve it for dinner with your favorite protein, pasta like my Spaghetti Aglio e Olio or Tagliatelle with Asparagus and Peas, or a refreshing soup, like my asparagus soup or my carrot and ginger soup. It would also be a great addition to a spring brunch menu. Pair it with one of these recipes:
For more brunch ideas, check out this article!
Because avocados start to brown after being sliced, this salad is best right after preparation. However, if you keep the components on hand and slice up the avocado when you’re ready to eat, it’s still a great salad for lunch. To make it a complete meal, pair it with good crusty bread, socca or pita with a layer of hummus.
More Favorite Salad Recipes
If you like this avocado salad recipe, then try one of these delicious salads:
Preparation time: 20 minutes
Cooking time: 1 hour
Serves 4 to 6
This colorful avocado salad recipe makes a delicious, refreshing side dish! I recommend roasting the beets and carrots a day or two in advance, but wait until you cut the avocados right before eating.
- 6 small beets
- 4 small carrots
- 1 Cup watercress or arugula
- 4 lawyers, slice
- ¼ Cup grilled pepitas
- Sea salt
- Freshly ground black pepper
- Tahini Dressing Room
Preheat the oven to 400 ° F.
Roast the beets. Note: I like to do this step up to a few days in advance so the beets can cool before layering them in the salad. Place each beet on a piece of foil and drizzle generously with olive oil and pinches of sea salt and freshly ground black pepper. Wrap beets in foil and roast on a baking sheet for 35 to 60 minutes, or until tender and tender with a fork. The time will depend on the size and freshness of the beets. Remove the beets from the oven, remove the foil and let cool. When cool to the touch, peel the skins. I like to hold them under running water and slide the skins off with my hands. Refrigerate until ready to use, then halve or quarter.
Roast the carrots. Increase oven temperature to 450 ° F and line a baking sheet with parchment paper. Roast the carrots for 15 to 20 minutes or until tender. Remove from the oven and cut them in half.
Assemble the salad with the watercress, roasted beets and roasted carrots. Drizzle with half the dressing and garnish with avocado, pepitas and microgreens. Drizzle with more dressing and serve more dressing on the side. Season to taste with S&P, if desired.